Abstract:

A coffee cherry is harvested, preferably in a sub-ripe state, and
quick-dried to provide a basis for numerous nutritional products. Such
coffee cherries and portions thereof may be particularly characterized by
their extremely low concentration of mycotoxins, including various
aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON,
deoxynivalenol).

Claims:

1. An aqueous extract from whole coffee cherries prepared by the steps
of:harvesting a plurality of whole coffee cherries and drying the whole
coffee cherries under a protocol that limits microbial growth to an
extent such that the dried whole coffee cherries exhibit mycotoxin levels
that are below 20 ppb for total aflatoxins, below 5 ppm for total
fumonisins, and below 5 ppb for ochratoxins;wherein the whole coffee
cherries are unbroken unblemished red whole coffee cherries having a
surface that is less than 10% green and less that 5% broken;comminuting
the whole dried coffee cherries, and combining the comminuted dried
coffee cherries with an aqueous solvent to form an aqueous extraction
mixture; andat least partially removing the aqueous solvent from the
extraction mixture to produce a concentrated extract that is enriched in
polyphenols.

2. The aqueous extract of claim 1 wherein the whole coffee cherries are
dried within 48 hours after harvest to a residual water content of equal
or less than 20 wt % to so form the plurality of whole dried coffee
cherries.

3. The aqueous extract of claim 1 wherein the extract is further processed
using a chromatographic step selected from the group consisting of size
exclusion chromatography, molecular sieving chromatography, ion exchange
chromatography, hydrophobic interaction chromatography, and affinity
chromatography.

4. The aqueous extract of claim 1 wherein the extract has polyphenol
concentration of at least 10 mg/oz.

5. The aqueous extract of claim 1 wherein the extract has a chlorogenic
acid to caffeine ratio of at least 2.7.

6. The aqueous extract of claim 1 wherein the extract has a chlorogenic
acid to caffeine ratio of at least 3.95.

7. The aqueous extract of claim 1 wherein the aqueous solvent is removed
from the extraction mixture to produce a powder.

Description:

[0001]This application is a divisional application of U.S. application
Ser. No. 10/552,945, filed Aug. 9, 2006 now issued U.S. Pat. No.
7,815,959, which is a US national phase application of PCT/US03/11950,
filed Apr. 16, 2003. This and all other extrinsic materials discussed
herein are incorporated by reference in their entirety. Where a
definition or use of a term in an incorporated reference is inconsistent
or contrary to the definition of that term provided herein, the
definition of that term provided herein applies and the definition of
that term in the reference does not apply.

FIELD OF THE INVENTION

[0002]The field of the invention is food products, and especially food
products prepared from whole quick-dried sub-ripe coffee cherries, or
fragments/portions thereof.

BACKGROUND OF THE INVENTION

[0003]Various parts of the coffee tree have been used for nutritional
purposes for a relatively long time (see e.g., Pendergrast, M. Uncommon
Grounds. Basic Books: New York, 1999). For example, coffee tree leaves
and fresh, ripe coffee cherries were boiled to make tea. In other
examples, the pulp of the coffee cherry can be fermented to produce wine
as described in Chinese Patent CN 1021949. In a still further well known
example, the seeds (i.e., the beans) of the coffee tree are extracted
from the cherry, dried, roasted, ground, and extracted with hot water to
provide the beverage that many users enjoy as coffee.

[0005]Even in situations where the pulp, mucilage, and hull is removed,
mycotoxins may still be present on and/or in the coffee bean.
Consequently, considerable efforts have been undertaken to detoxify
coffee beans and other food products. For example, where the mycotoxin is
already present in the food product, selected mycotoxins can be extracted
from the food product using various solvents and procedures as described
in U.S. Pat. No. 4,436,756 to Canella et al. On the other hand, various
mycotoxins can be adsorbed from the food product onto a mineral carrier
as described in U.S. Pat. No. 5,935,623 to Alonso-Debolt.

[0006]In still other methods, selected mycotoxins can be degraded using
enzymes as described in U.S. Pat. No. 5,716,820 to Duvick et al. The
inventors in the '820 reference even contemplate that the genes encoding
for such enzymes may be cloned to produce transgenic plants that are then
thought to be less contaminated with mycotoxins. Alternatively,
microorganisms may be employed to destroy enzymatically mycotoxins found
in food products as described in U.S. Pat. No. 6,025,188 to Duvick et al.

[0007]Where mycotoxins are not yet produced by a microorganism present on
a plant or other food stuff, pesticides or other compositions that
control microbial growth or production of mycotoxins in microorganisms
may be employed. For example, Emerson et al. describe in U.S. Pat. No.
5,639,794 use of a saponin as a synergist to control colonization and/or
growth of plant and animal pathogens. Alternatively, as described in U.S.
Pat. No. 4,199,606 to Bland, propionic acid on a carrier may be employed
as a diffusible growth inhibitor for various microorganisms. Further
known compositions (see e.g., U.S. Pat. No. 5,698,599 to Subbiah or U.S.
Pat. No. 3,798,323 to Leary) may be employed to suppress or at least
reduce synthesis of mycotoxins in a microorganism.

[0008]Alternatively, mycotoxin-containing food products may be blended
with uncontaminated food products to a concentration that is acceptable
and/or below the maximum allowable amount of mycotoxins in food products
(see e.g., Herrman, T. and Trigo-Stockli, D.; Mycotoxins in Feed Grains
and Ingredients; Kansas State University, May 2002), or (at least
potentially) mycotoxin-containing coffee cherry products may be employed
in a non-food product. In still other uses, the mycotoxin content may not
be considered relevant as the coffee cherry product is incinerated and
thus the mycotoxins are at least partially destroyed as described in U.S.
Pat. No. 4,165,752, GB 2026839, or CA 1104410. Here, the inventor teaches
that the coffee cherries may be compressed, dehydrated, ground, and
roasted to yield a smokable product.

[0009]However, while most of the known methods reduce the concentration of
mycotoxins to at least some degree, numerous disadvantages remain. Among
other things, additional processing steps will require dedicated
equipment, thereby increasing processing time and costs. Moreover, and
especially where pesticides and/or fungicides are used, new problems with
residual toxic chemicals may arise.

[0010]Thus, despite numerous beneficial properties of coffee cherries and
its components, whole coffee cherries are generally not used as food
products as mycotoxins are typically present in substantial quantities in
the ripe and overripe fruit. Therefore, there is still a need to provide
improved methods and compositions for coffee cherries, and especially for
products comprising coffee cherries with low or no mycotoxin content for
human and veterinary consumption.

SUMMARY OF THE INVENTION

[0011]The present invention is directed to compositions and methods that
include quick-dried (preferably sub-ripe) coffee cherries or portions
thereof, wherein the coffee cherries are substantially devoid of, or have
a very low content of mycotoxins.

[0012]In one aspect of the inventive subject matter, a food product
comprises a preparation of a coffee cherry that is quick-dried such that
a mycotoxin level of the coffee cherry is less than 20 ppb for total
aflatoxins, less than 10 ppb for total ochratoxins, and less than 5 ppm
for total fumonisins. Preferred preparations in such food products
include the bean, pulp, mucilage, and/or hull of the quick-dried coffee
cherry, or ground fragments of the coffee cherry, or an extract thereof.
It is further preferred that the coffee cherry is a sub-ripe coffee
cherry. Preferred food products include a tea brewed from the quick-dried
(preferably sub-ripe) coffee cherries, or a beverage comprising an
extract of the coffee cherry. Alternatively, suitable food products also
include nutritional supplements in liquid or solid form comprising an
extract of the coffee cherry.

[0013]Contemplated sub-ripe coffee cherries have a primarily green color
with less than 25% red color, more preferably a primarily red color with
less than 25% green color, and even more preferably a primarily red color
with less than 5% blemished area. The (sub-ripe) coffee cherries may be
quick-dried using various methods, however, it is generally preferred
that the coffee cherries are quick dried using heated air or exposure to
sun and/or ambient air.

[0014]In another aspect of the inventive subject matter, a tea is brewed
from a comminuted or ground quick-dried (preferably sub-ripe) coffee
cherry or portion thereof, wherein the coffee cherry has a mycotoxin
level of less than 20 ppb for total aflatoxins, less than 10 ppb for
total ochratoxins, and less than 5 ppm for total fumonisins, and
preferably has a polyphenol concentration of at least 10 mg/oz (most
preferably at a chlorogenic acid to caffeine ratio of at least 2.7).

[0015]Thus, viewed from another perspective, it is contemplated that a
quick-dried coffee cherry or portion thereof has a mycotoxin level of
less than 20 ppb for total aflatoxins, less than 10 ppb for total
ochratoxins, and less than 5 ppm for total fumonisins, preferably having
a chlorogenic acid content of at least 2% (wt/wt) and a polyphenol
content of at least 3.2% (wt/wt).

[0016]Various objects, features, aspects and advantages of the present
invention will become more apparent from the following detailed
description of preferred embodiments of the invention.

DETAILED DESCRIPTION

[0017]The inventors have discovered that low-mycotoxin or even
mycotoxin-free tea and other food products may be produced from whole,
substantially non-damaged coffee cherries that are preferably picked at a
sub-ripe stage, and wherein the coffee cherry is quick-dried after
harvest. Among other advantages, the inventors discovered that such
coffee cherries significantly reduce the likelihood of infestation of the
coffee cherry with mold and fungi known to produce mycotoxins. Still
further, the inventors discovered that sub-ripe coffee cherries (in
contrast to completely unripe coffee cherries) provide a desirable level
of flavor and an aroma profile in the coffee cherry product (e.g., coffee
cherry tea) as well as relatively high levels of polyphenols,
polysaccharides, and other nutrients.

[0018]The term "food product" as used herein refers to any product that is
ingested by a human and/or animal for nutritional, health-maintenance,
health-improvement, and/or recreational purpose. Particularly preferred
food products include those consumed by human, wherein such food products
may be solid products (e.g., dietary supplement, snack bar, bagged tea,
etc.) or liquid products (e.g., tea or other beverage, syrup or elixir,
etc.).

[0019]As also used herein, the term "coffee cherry" refers to the fruit of
the coffee tree (Coffea spec., Family Rubiaceae) in which exocarp and
outer mesocarp (i.e., the pulp) surround the inner mesocarp (i.e. the
mucilage) and endocarp (i.e., the hull), which in turn surround the seeds
(i.e., the beans). Thus, the term coffee cherry specifically refers to a
whole coffee cherry, which may or may not include the stem of the cherry.

[0020]The term "sub-ripe coffee cherry" refers to a coffee cherry that has
not yet reached the ripe stage, which is generally characterized by
susceptibility to or presence of a fungal infection and/or presence of
mycotoxins. Thus, a sub-ripe coffee cherry is at a ripeness stage in
which the coffee cherry--when quick-dried--will exhibit mycotoxin levels
that are below 20 ppb for total aflatoxins, below 5 ppm for total
fumonisins, below 5 ppm for total vomitoxins, and below 5 ppb for
ochratoxins. Consequently, quick-dried coffee cherries are typically
dried within 0-48 hours (and more preferably between 6-24 hours) of the
harvest such that the residual water content is no higher than 20%
(wt/wt), and more typically no higher than 6-12% (wt/wt).

[0021]Viewed from an other perspective, sub-ripe coffee cherries generally
have a complete or almost complete (at least 95% of the cherry) red color
(or in some cases yellow color), and typically include various surface
defects (e.g., blemishes, cuts, and/or holes covering an area of more
than 5% of the cherry). Thus, a sub-ripe coffee cherry will typically
exhibit at least some green color (at least 5%, more typically at least
10%) and will typically be free of any surface defects (e.g., blemishes,
cuts, and/or holes covering an area of less than 5% of the cherry).
Sub-ripe coffee cherries may also be characterized in that they will
remain on the coffee tree for a subsequent round of picking where the
coffee cherries are hand picked and used for the production of coffee
beans. Alternatively, a color sorting machine with CCD equipment may be
employed to identify and select sub-ripe coffee cherries on a
quantitative color basis where the coffee cherries are mass-harvested and
automatically sorted.

[0022]It should further be appreciated that while many of the following
aspects and examples employ coffee cherries in a sub-ripe state,
completely ripe coffee cherries are also contemplated suitable herein,
especially where such ripe coffee cherries are substantially devoid of
surface damage (i.e., no more than 5% of surface area) or microbial
infection (i.e., infestation that results in mycotoxin levels of less
than 20 ppb for total aflatoxins, less than 5 ppm for total fumonisins,
less than 5 ppm for total vomitoxins, and less than 5 ppb for ochratoxins
on a dry weight basis). Thus, all contemplated food products and/or
coffee cherries may comprise completely ripe as well as sub-ripe coffee
cherries in varying proportions. For example, suitable proportions
include 100% ripe: 0% sub-ripe, preferably 90% ripe: 10% sub-ripe, more
preferably 75% ripe: 25% sub-ripe, even more preferably 50% ripe: 50%
sub-ripe, and most preferably less than 25% ripe: more than 75% sub-ripe.

[0023]As further used herein, the term "quick-dried" coffee cherry means
that the whole coffee cherry is dried under a protocol that limits growth
of molds, fungi, and/or yeast to an extent such that the dried coffee
cherry will exhibit mycotoxin levels that are below 20 ppb for total
aflatoxins, below 5 ppm for total fumonisins, below 5 ppm for total
vomitoxins, and below 5 ppb for ochratoxins. Consequently, quick-dried
coffee cherries are typically dried within 0-48 hours (and more
preferably between 6-24 hours) of the harvest such that the residual
water content is no higher than 20% (wt/wt), and more typically no higher
than 6-12% (wt/wt).

[0024]As still further used herein, the term "mycotoxin" refers to any
toxic product formed in a mold, fungus, and/or yeast that exhibits
significant toxicity to a human or animal when ingested. Thus,
specifically contemplated mycotoxins include aflatoxins (and particularly
B1, B2, G1, and G2), fumonisins (and particularly B1, B2, and B3),
ochratoxin, deoxynivalenol (DON, vomitoxin), T-2 toxin, and zearalenone.
The term "total aflatoxins" therefore refers to the sum of all aflatoxin
variants, the term "total fumonisins" refers to the sum of all fumonisin
variants, and the term "total ochratoxins" therefore refers to the sum of
all ochratoxin variants.

[0025]In one exemplary aspect of the inventive subject matter, whole
undamaged sub-ripe (e.g., semi ripe or almost ripe) coffee cherries are
hand picked and within about one hour quick-dried using a dry air drier
at about 140° F. until constant weight is obtained. The so
obtained coffee cherries typically possess significant storage stability,
high resistance to infection by fungi, and lower shipping weight than wet
cherry.

[0026]It is generally contemplated that the sub-ripe coffee cherries may
be derived from various sources, and the particular use of the sub-ripe
coffee cherries will at least in part determine the particular source(s).
However, it is preferred that the sub-ripe coffee cherries are derived
from a single coffee species (e.g., coffea arabica), which is cultivated
under similar growth conditions (e.g., shade-grown). Among other
advantages, it is contemplated that a single source of coffee cherries
will facilitate quick-drying the sub-ripe coffee cherries. It should be
recognized, however, that once the sub-ripe coffee cherries are
quick-dried, various coffee species and/or coffee cherries from various
growth conditions may be blended to achieve a mixture with particularly
preferred characteristics.

[0027]Furthermore, it should be appreciated that depending on the
particular product or use for the coffee cherry, the degree of ripeness
of the coffee cherry may vary considerably. For example, where extraction
of polyphenols and/or chlorogenic acid from the whole coffee cherry is
desired, semi-ripe (stage 1 or stage 2) coffee cherries may be used. On
the other hand, where the coffee cherry is used for the production of a
coffee cherry tea and flavor and aroma are paramount, almost ripe coffee
cherries may be picked. In still further contemplated aspects, unripe
coffee cherries, or any reasonable mixtures of varying ripeness degrees
may be used. Especially where the coffee cherry is a ripe coffee cherry,
it is contemplated that the whole cherry is preferably free of surface
defects, including cracks, splits, holes, or other openings. However,
while not preferred, coffee cherries with surface defects may also be
used. While not limiting to the inventive subject matter, it is generally
preferred that the sub-ripe coffee cherries (or coffee cherry mixtures)
are washed with water or other aqueous solution (e.g., diluted
hypochlorite solution) to remove soil particles and other debris before
drying.

[0028]Quick-drying is preferably performed immediately after picking to up
to about two days after picking until a constant weight is obtained (or
until the outer pulp of the cherry has dried). Thus, and depending on the
particular heat source available, it is generally preferred that
quick-drying is performed at a temperature of about 100° to about
180° F. for a period of about 6-48 hours. For example, where
electrical (or other) energy is readily available, the sub-ripe coffee
cherries may be dried in a warm air drier in a stationary or rotating
drum, or in a refractance window drying process. Alternatively, the
sub-ripe coffee cherries may also be freeze dried. On the other hand, and
especially where energy sources are not readily available, the sub-ripe
coffee cherries may be sun dried. However, regardless of the particular
drying method, it should be recognized that the sub-ripe coffee cherries
are quick-dried to prevent production of mycotoxins from fungi, molds,
and/or yeast that are already present and/or colonize (e.g., via
infection or sporulation) the coffee cherry. Thus, sub-ripe coffee
cherries are advantageously dried on a surface that is clean and free of
sources of mycotoxin contamination. In further alternative aspects of the
inventive subject matter, the sub-ripe coffee cherries may also be frozen
and stored/transported until quick-drying can be implemented.

[0029]The so obtained quick-dried sub-ripe coffee cherries may then
without further mycotoxin detoxification be employed for various uses in
numerous food products. For example, where the whole quick-dried sub-ripe
coffee cherry is used in a food product, the coffee cherry may be admixed
with another consumable (e.g., admixture with grain for animal feed, or
coating with chocolate for human consumption). In another especially
preferred example, the quick-dried sub-ripe coffee cherry is ground and
used as a food additive or as a basis for brewing coffee cherry tea
(e.g., for use as loose tea, grinding to a size of 500-3000 μm is
preferred, or for bagged teas, grinding to a size of 200-1000 μm is
preferred).

[0030]Alternatively, it should be recognized that only parts of the
quick-dried sub-ripe coffee cherry may be employed in a food product. For
example, where the sub-ripe coffee cherry is in an almost ripe state, it
is contemplated that the pulp, mucilage, and/or hull may be separated
from the seeds, which are then (optionally admixed with other seeds)
roasted to commercial grade coffee beans. The remaining pulp, mucilage,
and/or hull from the quick-dried sub-ripe coffee cherry may then be
employed as food additive or basis for extraction of one or more desired
components (e.g., polyphenols).

[0031]In still further contemplated uses of so obtained quick-dried
sub-ripe coffee cherries, it is contemplated that the coffee cherries (or
portions thereof) may be employed as starting material for extraction of
various beneficial components. For example, the quick-dried sub-ripe
coffee cherries may be extracted with an aqueous (e.g., water,
water-ethanol mixture) or non-aqueous solvent (e.g., critical point
CO2, dimethylformamide) to isolate one or more components that can
be used in a food product. For example, quick-dried sub-ripe coffee
cherries may provide an excellent source of polyphenols, chlorogenic
acid, and/or caffeine.

[0032]The term "polyphenol" as used herein refers to a diverse group of
compounds produced by a plant, wherein the compounds include a phenol
ring to which at least one OH group, and more typically at least two OH
groups are covalently attached. For example, representative polyphenols
include ellagic acid, tannic acid, vanillin, caffeic acid, chlorogenic
acid, ferulic acid, catechins (e.g., epicatechin gallate,
epigallocatechin), flavonols (e.g., anthocyanidins, quercetin,
kaempferol), and various other flavonoids, and their glycosides and
depsides. Furthermore, contemplated polyphenols may also be in oligomeric
or polymeric form (e.g., oligomeric proanthocyanidins or condensed
tannins).

[0033]In another preferred aspect of the inventive subject matter, the
inventors contemplate use of whole quick-dried sub-ripe coffee cherries
in the production of various beverages. For example, it was observed that
teas produced from unripe (green) and semi-ripe stage 1 whole quick-dried
coffee cherries possess relatively low aroma and flavor characteristics.
Thus, extracts or at least partially condensed teas from unripe (green)
and semi-ripe stage 1 whole quick-dried coffee cherries may be added as
low-flavor additive to a commercially available beverage to enhance the
nutritional properties.

[0034]As ripeness increases, more aroma and flavor is evident in the
quick-dried sub-ripe coffee cherries. Consequently, tea produced from
semi-ripe stage 2 and almost ripe whole coffee cherries will possess high
aroma and fruity flavor, and the inventors contemplate that semi-ripe and
almost ripe coffee cherries could be used directly after quick-drying and
grinding for a "Whole Coffee Fruit Tea", either by itself or after
placing into tea bags. As illustrated below, such a tea would provide
high levels of polyphenols, typically 60-70 mg per 6 oz. cup.
Furthermore, teas prepared from whole quick-dried sub-ripe coffee
cherries generally possess relatively high ratios of chlorogenic acid to
caffeine (typically about 2-4.5) as compared to beverages made from
roasted coffee (typically about 0.4). Therefore, it should be appreciated
that tea prepared from quick-dried sub-ripe coffee cherries is much more
nutritional (based upon polyphenols and chlorogenic acid) than roasted
coffee.

[0035]Therefore, the inventors contemplate a food product that includes a
preparation of a (preferably sub-ripe) coffee cherry that is quick-dried
such that a mycotoxin level of the coffee cherry is less than 20 ppb for
total aflatoxins, less than 10 ppb for total ochratoxins, and less than
ppm for total fumonisins. Alternatively, contemplated mycotoxin levels
may also be in the range of 20-50 ppb, but more preferably less than 15
ppb, even more preferably less than 10 ppb, and most preferably less than
5 ppb for total aflatoxins. Similarly contemplated mycotoxin levels also
include a range of 10-30 ppb, but more preferably less than 5 ppb, even
more preferably less than 3 ppb, and most preferably less than 2 ppb for
total ochratoxins. Likewise, contemplated mycotoxin levels also include a
range of 5-20 ppm, but more preferably less than 15 ppm, even more
preferably less than 10 ppm, and most preferably less than 5 ppm for
total fumonisins and/or vomitoxins.

[0036]As already discussed above, the preparation of the sub-ripe coffee
cherry may include the whole coffee cherry, comprise a ground fragment of
the whole coffee cherry, or include the bean, the pulp, the mucilage,
and/or the hull of the quick-dried sub-ripe coffee cherry. Alternatively,
it should be recognized that the preparation may also comprise an extract
from the whole quick-dried sub-ripe coffee cherry (or fragment or portion
thereof).

[0037]Contemplated food products especially include beverages prepared
from contemplated quick-dried sub-ripe coffee cherries (or fragments or
portions thereof), or beverages to which extracts or pieces from
contemplated quick-dried sub-ripe coffee cherries (or fragments or
portions thereof) have been added. Similarly, further contemplated food
products include baked goods (e.g., bread, crackers, etc.), snacks (e.g.,
candy or energy bars), cereals, and other solid nutrients to which
extracts or pieces from contemplated quick-dried sub-ripe coffee cherries
(or fragments or portions thereof) have been added. Alternatively,
contemplated food products also include a nutritional supplement in
liquid or solid form that comprises an extract of the quick-dried
sub-ripe coffee cherry.

[0038]Depending on the particular purpose, it should be recognized that
such food products may be prepared from quick-dried sub-ripe coffee
cherries having a primarily green color with less than 25% red color,
more preferably with less than 25% green color, and most preferably from
quick-dried sub-ripe coffee cherries having primarily (no less than 90%,
most typically no less than 95%) red color with less than 5% blemished
area. Still further contemplated compositions and methods are disclosed
in our co-pending U.S. patent application with the title "Methods for
Coffee Cherry Products", filed on or about Apr. 16, 2003, which is
incorporated by reference herein.

Examples

[0039]The following examples are provided to enable a person of ordinary
skill in the art to make and use compositions according to the inventive
subject matter and to illustrate exemplary compositions and methods
generally described herein.

Harvest of Whole Coffee Cherries

[0040]The ripeness of the coffee cherries was determined by visually
estimating the amount of green and red color (or yellow, where
applicable) of the whole cherries. As the cherries ripen, the green
cherries will typically increase in size and subsequently develop
increasing amounts of red color. For the present examples, the coffee
cherries were collected at four stages of ripeness: Completely, or almost
completely green (unripe; typically less than 5% of the coffee cherry red
or yellow), primarily green with some red (semi-ripe, stage 1; typically
less than 25% of the coffee cherry red or yellow), primarily red with
some green (semi-ripe, stage 2; typically less than 25% of the coffee
cherry green), and unbroken, unblemished red (almost ripe; typically less
than 10% of the coffee cherry green; area of blemishes, cuts, or
otherwise broken surface less than 5%). As much as possible, whole,
unbroken and uncut cherries were collected.

Quick-Drying of the Whole Coffee Cherries

[0041]Whole coffee cherries for sample extraction were prepared by drying
the cherries within 1-12 hours after harvest on separate trays of an air
dryer according to the following procedure. Coffee cherries (400-600 g)
were weighed into beakers and washed two times with tap water, followed
by a single wash with distilled water. The so washed coffee cherries were
placed on a tray of an air dryer to drain, and then dried at
150-160° F. for 16-18 hours to constant weight. Drying was stopped
when the weight at two consecutive one-hour intervals differed by less
than 1 g. Typical yields of dried whole cherry were 160-220 g. Further
analysis indicated 6-12% residual water content in the dried cherry.

Mycotoxin Analysis

[0042]In order to determine the viability of the whole coffee cherry at
the unripe, semi-ripe, and almost ripe stages (see above) for use in a
nutritional product (and especially for use in tea), the level of
selected mycotoxins was measured and compared against comparative
products and red, ripe coffee cherry by-product from coffee production.
As can be clearly seen in Table 1 below, quick-dried coffee cherries of
all sub-ripe harvest stages had a mycotoxin level below the detection
limit of 1 ppb (as measured for aflatoxin and ochratoxin).

[0043]The mycotoxin concentration was determined in an independent
laboratory by both ELISA and HPLC analysis. Based on the below results,
the inventors conclude that all samples from the different sub-ripe
harvest stages are suitable for direct use in a nutritional product for
both human and veterinary consumption. In contrast, the by-product of
coffee production (predominantly consisting of pulp, mucilage, and hull
from coffee cherries) from ripe cherries of red color with blemishes
(typically greater than 20% of the cherry surface) had a substantial
content in both aflatoxins and ochratoxins. Similarly, the comparative
product "Paradise to G0 Tea" (made from coffee cherry pulp) exhibited
mycotoxins in double-digit concentrations.

[0044]In a further series of experiments, the levels of total polyphenols,
chlorogenic acid, and caffeine from quick-dried whole coffee cherry at
various sub-ripe stages were measured and compared against green and
roasted coffee beans. Table 2 summarizes the results of this analysis.

[0045]Interestingly, while the polyphenol (PP) level of quick-dried coffee
cherries of all sub-ripe harvest stages was somewhat less than the level
of green or roasted coffee beans, significant quantities of polyphenols
in quick-dried sub-ripe coffee cherries still remain. Similarly, the
chlorogenic acid (CG) content of quick-dried whole coffee cherry at
various sub-ripe stages remained at substantial high levels as compared
to roasted coffee, but was somewhat lower as compared to green beans. The
caffeine (CF) level of quick-dried coffee cherries of all sub-ripe
harvest stages was substantially within the caffeine level of green and
roasted coffee beans (It should be pointed out that all data given are on
a dry matter basis and are not normalized to the dry weight of the bean).

[0046]Polyphenol analysis: Dried whole coffee cherry (or green beans or
roasted beans) (1.00 g) were ground in a rotating steel knife coffee
grinder for 30 seconds to produce a ground sample. The ground sample was
added to 100 mL distilled water and the resulting mixture heated to
boiling in an Erlenmeyer flask for 30 minutes. The heat was removed and
the mixture allowed to cool to room temperature. The resulting suspension
was transferred to a 100 mL graduated cylinder and water added to bring
the volume to 100 mL. The mixture was then transferred back to the
Erlenmeyer flask, stirred briefly, and the solids allowed to settle. An
aliquot (˜3 mL) of the supernatant solution was filtered through an
0.45 μm Acrodisc filter, and the resulting clear solution was diluted
1:10 with distilled water using a volumetric flask (1.00 mL diluted with
9.00 mL distilled water).

[0047]The Folin-Ciocalteu method was used to measure the polyphenol
content of the diluted solution as follows. One mL of the diluted
solution was added to a test tube, mixed with 1 mL of 0.2N
Folin-Ciocalteu's Phenol reagent (Sigma solution, 2N, diluted 1:10 with
water), and allowed to stand 5 minutes at room temperature. One mL of 1N
NaHCO3 was added and the reaction mixture left at room temperature
for 2 hours. The polyphenol level was determined using a UV-visible
spectrophotometer standardized against catechin, at λmax=750 nm
against distilled water as blank.

[0048]Chlorogenic acid: Determination of chlorogenic acid was done using
HPLC separation of the filtered clear solution prepared above using
standard analytical and separation protocols well known in the art.
Similarly, determination of caffeine was done using HPLC separation of
the filtered clear solution prepared above using standard analytical and
separation protocols well known in the art (for exemplary protocols see
e.g., Bispo M. S., et al. in J. Chromatogr. Sci.; 2002, January;
40(1):45-8, or Nakakuki, H. et al. in J. Chromatogr. A.; 1999, Jul. 2;
848(1-2):523-7).

[0049]Quick-dried sub-ripe coffee cherry were ground in a rotating steel
knife coffee grinder for 10-30 seconds to produce a ground sample. To the
ground sample (1.00 g) was added 90 mL (approx. 3 fluid oz.) boiling
distilled water and the resulting mixture allowed to stand in an
Erlenmeyer flask for 10 minutes to produce a coffee cherry tea. An
aliquot (˜3 mL) of the supernatant solution was filtered through a
0.45 μm Acrodisc filter, and the resulting clear solution was diluted
1:10 with distilled water using a volumetric flask (1.00 mL diluted with
9.00 mL distilled water). The Folin-Ciocalteu method as described above
was used to measure the polyphenol content (on dry matter basis, catechin
equivalents) of the so prepared coffee cherry tea. Table 3 summarizes the
results.

[0050]The following procedure was used to prepare teas from whole coffee
cherry of different ripeness for aroma and taste testing. Whole dried
coffee cherry (10-20 g) was ground in a rotating steel knife coffee
grinder for 10-30 seconds to produce a ground sample. The ground coffee
cherry (2.0 g) was placed in a ceramic cup and of nearly boiling water (6
oz., 190-200° F.) added. The slurry was stirred and allowed to
stand for 3 minutes, at which time the aroma and taste of the supernatant
liquid were noted. Results are shown in Table 4.

[0051]Thus, specific embodiments and applications of low-mycotoxin coffee
cherry products have been disclosed. It should be apparent, however, to
those skilled in the art that many more modifications besides those
already described are possible without departing from the inventive
concepts herein. The inventive subject matter, therefore, is not to be
restricted except in the spirit of the appended claims. Moreover, in
interpreting both the specification and the claims, all terms should be
interpreted in the broadest possible manner consistent with the context.
In particular, the terms "comprises" and "comprising" should be
interpreted as referring to elements, components, or steps in a
non-exclusive manner, indicating that the referenced elements,
components, or steps may be present, or utilized, or combined with other
elements, components, or steps that are not expressly referenced.